Gas-liquid Microextraction Technology Combined With GC-MS Analysis Of Flavor And Fragrance Ingredients Commonly Used In Several Snack Foods

Food flavors and fragrances are mainly food additives that improve,increase and imitate the aroma and fragrance of food,and have the characteristics of complex composition,volatile and unstable.In the analysis of food flavors and fragrances,proper pretreatment methods will play a key role in the research results.In this paper,gas-liquid microextraction technology(GLME)is used as the pretreatment method of the experiment,and GC-MS analysis is used to represent snack foods containing a large amount of gas,liquid,semi-solid and solid: ice cream,milk tea,jelly and green beans.in conclusion:(1)Select four single factors(extraction temperature,extraction time,condensation temperature and gas flow rate)that significantly affect the operation of GLME,establish a four-factor three-level response surface optimization test,and obtain the best GLME through optimization and according to the actual situation Operating conditions,namely: extraction temperature 268 °C,extraction time 7 min,condensation temperature-2°C,and gas flow rate 2.5 mL / min.(2)With the aid of the method of food simulants to verify the optimized conditions,as evidenced by the spiked recovery experiment,the optimized GLME operating conditions can show better spiked recovery in both water-based and dry-based food simulants It can be proved that the optimized GLME operating conditions can be used for the extraction of flavors and fragrances from samples in actual foods.(3)In the four types of representative snack foods,104 kinds of aroma components are compiled by FEMA,including 18 components in 4 types of samples as characteristic components,in addition to several components that are not included in FEMA Ingredients,such as 3-furanmethanol,5-hydroxymethylfurfural,5-acetoxymethyl-2-furanaldehyde,and the like.Through principal component analysis,functional groups are used to classify flavors and fragrances.Alcohols,acids,esters,ketones,and aldehydes play a major role in the aroma of the sample.At the same time,they also make some sweet flavor synthesis mechanism Simple analysis.(4)Quantitatively obtain the essence and fragrance components in the sample with the internal standard method: 3-furaldehyde,3-furanmethanol,2(5H)-furanone,5-methylfuranaldehyde,2,5-dimethyl Acyl furan,methyl maltol,5-hydroxymethyl furfural,ethyl maltol,glycerin,furfural,etc.Combined with qualitative analysis,the flavors and fragrances commonly used in the snack food mentioned in this article are: 3-furaldehyde,3-furanmethanol,2(5H)-furanone,5-methylfuranaldehyde,2,5-diformylfuran,Methylmaltol,ethylmaltol,5-hydroxymethylfurfural,pyridine,glycerin,furfural,methyl furoate,glyceryl monostearate,methylcyclopentenolone,acetone,formic acid,acetic acid Lauric acid,myristic acid,palmitic acid,stearic acid and 5-acetoxymethyl-2-furanaldehyde.Through the verification of this article,GLME can be applied to the extraction of flavors and fragrances in food,which provides a novel,fast and simple method for the extraction and analysis of flavors and fragrances.